In a large bowl, stir
the Crown Royal whiskey, oil, maple syrup, sage, garlic, and chile.Add the sweet potatoes and toss until evenly
coated.Arrange the sweet potatoes in an
even layer on a half sheet pan and sprinkle generously with salt and pepper.

Roast, carefully turning
the sweet potatoes once, until they are browned and tender (about 40
minutes).

Transfer the sweet
potatoes to a serving platter.Top with
the prosciutto, parmesan and sage leaves.

8 servings

Spaghetti Squash

If you
are wondering what the yellowish oval squash is…a spaghetti squash.I use this in place of spaghetti with a
robust tomato sauce, but there are many other recipes for it.

Slice
the squash in half, set cut side down in a glass pan with a little bit of water
and bake at 350 until soft.When the
squash is cooked, you should be able to take a fork and scrape out the “spaghetti”
onto plates.It’s good as a side dish as
well, with a little salt, pepper and parmesan cheese.

What’s Happening on the Farm

The heavy rainfall we
received a few weeks ago, split a lot of the tomatoes and so the plants are
finally slowing down a little.The
germination of fall plantings haven’t gone very well.The hot weather seems to have an effect on
germination rates.Add to that the
rabbits and deer haven’t had much to eat (before these last rain showers) and
kept nibbling off the baby lettuce.The
peppers and eggplant in the greenhouse are loving life and will thrive until we
have some really hard frosts.